Spinach And Coconut Soup

1. 1

   Melt the butter in a heavy saucepan.

2. 2

   add the onions and the garlic and gently cook until transparent.

3. 3

   add the potato and fry for 5 minutes longer.

4. 4

   add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).

5. 5

   put into the blender and blend thoroughly.

6. 6

   return to the saucepan and a low heat.

7. 7

   add the creamed coconut and stir until melted.

8. 8

   add the single cream.

9. 9

   add plenty of freshly ground black pepper.

10. 10

    serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.